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Wedding Cake Icing

post #1 of 19
Thread Starter 
Hi Everyone!

I have my first wedding cake order. I'm a little freaked out but happy at the same time icon_smile.gif Does anyone have a favorite wedding cake icing recipe? I would greatly appreciate any response. icon_smile.gif

Thanks,
Mimi
post #2 of 19
What color of icing are you going for? Do you need stark white, or off white? That makes a difference with the icings that I use.
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #3 of 19
I love to add Bavarian Cream to all my cakes. I believe the one I use if for candy flavoring.. it is very strong, so a little is all it takes. I get all my flavoring from a cake supply store near me.. But you may find all you need at sugarcraft.com.
It gives it such a wonderful taste. I would use the classic white cake mix adding this to the mix or the buttercream icing.. Good luck!
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
post #4 of 19
I too add Bavarian Creme (Lorann's Oil) flavoring to most of my icings, even chocolate. It adds so much to the icing!
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #5 of 19
Thread Starter 
Hi Luv2cake,

Going for a stark white cake, but please share the recipe you use for the off white as well. (If you don't mind) icon_smile.gif

Do you add the bavarian creme oil/flavoring as the extract? How much do you add? I think I've seen these oils at the cake and candy supply store near my house... they come in little bottles right???

Thanks,
Mimi
post #6 of 19
Hi! I always use a 1/2 butter and 1/2 crisco recipe. I like to add 2 teaspoons mexican vanilla...usually danncy clear. I also add about a teaspoon of pure almond flavoring. I think it gives the icing a really good flavor. For your cake...I would use Pillsbury yellow or Duncan Hines yellow. Add some mexican vanilla and almond extract or even vanilla butternut to your batter. The cake will be delicious! Good luck!
traci icon_smile.gif
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post #7 of 19
Thread Starter 
Thank you Traci for your feedback! I have start playing with different flavors/recipes.

Thanks again,
Mimi
post #8 of 19
Quote:
Originally Posted by mimimil

Do you add the bavarian creme oil/flavoring as the extract? How much do you add? I think I've seen these oils at the cake and candy supply store near my house... they come in little bottles right???


Yeah the bottle is real small.. Honestly I just use a dropper and add to my taste.. it is very powerful.. I once used it in my whipped cream icing.. WOW I had to add another tub to cut down the taste.. But is it wonderful!!!!
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
post #9 of 19
For stark white icing I just use the Wilton class buttercream recipe that uses all Criso. I do add the flavored oil instead of the vanilla extract. I can't really tell you how much I add because I just add it in. Yes, the Lorann oils are those little bottles. They come in all flavors, but I am so hooked on the Bavarian Cream that I haven't tried anything else yet.

As for an off-white recipe, I use 1/2 Crisco and 1/2 butter along with the Bavarian Cream. This is my favorite icing to use, but because of the butter, it gives it an off-white color. I can't use it when the bride wears pure white.

Hope this helps. Let us know if you have anymore questions.
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #10 of 19
If you add some white coloring to your butter/crisco icing...it will give it a nice white color. I have used the wilton brand white icing color and find that it works good. icon_smile.gif
traci
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post #11 of 19
I never thought of white icing color. That's good to know!
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #12 of 19
Thread Starter 
Thank you ladies! I will be on a mission and practice, practice, practice!
I never thought of adding the oils instead of the regular extracts... very cool to know.


Mimi
post #13 of 19
That is a neat idea to add the oils. Do you add them instead of the extracts or with them? Also, I found that as for decorating, the Wilton buttercream is best, but also taste the worst. Does this Bavarian Cream help the taste of it, too?

Thanks!

Weezer
Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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post #14 of 19
Hi weezer!

Yes you add the oils instead of the extract. To make the Wilton Buttercream taste better, substitute half the Crisco with butter. It makes a world of difference in the taste and it is still great for decorating.

The Bavarian Cream makes it taste GREAT!
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #15 of 19
Wow, who would have thought? What an idea. Using oils also expands a persons options on flavors...it's almost endless.

Have you ever added the oils to fondant?

Thanks!

Weezer
Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/
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